Name: Veal and Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1/4 pound (1 stick) unsalted butter; 1 large Bermuda onion, chopped (about 2 cups chopped); 2 tablespoons chopped garlic; 2 pounds boneless veal shoulder, cut into 1-inch cubes; 1 cup all-purpose flour; 1 quart sliced mushrooms; 1/4 cup chopped fresh parsley leaves; 3 cups crushed plum tomatoes (recommended: San Marzano); 1 pint chicken stock or broth; Salt; Black pepper

Directions

Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mastoris Diner, Bordentown, NJ

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Veal and Mushrooms

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